Moroccan Carrot and Chickpea Salad with Cumin

Ingredients:

· 3 cups shredded or julienned carrots (about 4 medium carrots)

· 1 can (15 oz) chickpeas, drained and rinsed

· ¼ cup chopped fresh cilantro or parsley

· 2 tbsp extra virgin olive oil

· 1 tbsp lemon juice

· 1 tbsp orange juice (optional, for sweetness)

· 1 tsp ground cumin

· ½ tsp ground coriander (optional)

· ¼ tsp cinnamon

· ⅛ tsp cayenne pepper or chili flakes (optional, for heat)

· Salt and freshly ground black pepper, to taste

· 2 tbsp toasted slivered almonds or pistachios (optional, for crunch)

Instructions:

1. Lightly warm the chickpeas (optional):

In a small skillet, heat 1 tsp olive oil over medium heat. Add cumin, coriander, cinnamon, and cayenne. Stir for 30–60 seconds to bloom the spices, then add chickpeas and warm through for 2–3 minutes. Skip this step for a fully raw/cold salad.

2. Prepare the carrots:

Place shredded or julienned carrots in a large bowl. Add the warmed (or room-temp) chickpeas.

3. Make the dressing:

In a small bowl, whisk together olive oil, lemon juice, orange juice (if using), salt, and pepper.

4. Toss and garnish:

Pour the dressing over the salad and toss well. Stir in fresh herbs and top with toasted nuts if using.

5. Serve:

Enjoy immediately or chill for 30 minutes to let the flavors meld. Great as a side dish, light lunch, or picnic salad.